Description
Spicy Honey Lime Chicken features juicy marinated chicken pieces grilled to perfection, brushed with a sweet and tangy honey lime glaze and a hint of heat from Sriracha. Quick to prepare and bursting with fresh, zesty flavors, this dish is perfect for summer gatherings, easy weeknight dinners, or as a standout appetizer.
Ingredients
For the Chicken
- 2 1/2 pounds (1.13kg) boneless skinless chicken thighs, trimmed and cut into 2 inch (5.1cm) pieces (chicken tenders or boneless breasts may be substituted)
For the Marinade and Glaze
- 3 tablespoons soy sauce (low sodium recommended)
- 6 tablespoons honey or maple syrup
- 1 teaspoon lime zest (from one lime)
- 3 tablespoons fresh lime juice (from 1 1/2 to 2 limes)
- 4 garlic cloves, minced or grated (or 1/2 teaspoon garlic powder)
- 1 1/2 tablespoons grated fresh ginger (about 1 1/2 inch piece of fresh ginger)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons Sriracha sauce (adjust to taste for heat level)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon cornstarch (optional, to thicken glaze)
For Serving/Garnish
- 2 tablespoons chopped cilantro or parsley
- Lime wedges
Instructions
- Make the Marinade/Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), lime zest, lime juice, garlic, ginger, vegetable oil, Sriracha, and kosher salt. Alternatively, blend all ingredients in a food processor for a smoother consistency.
- Marinate the Chicken: Pour half of the marinade (about 1/2 cup) into a sealed zipper bag or container with the chicken pieces. Marinate for at least 30 minutes at room temperature, or for 6-12 hours in the refrigerator. If marinating overnight, consider omitting the lime juice and using more zest to prevent the chicken from becoming too ‘cooked’ by the acid.
- Prepare the Glaze: Reserve the other half of the marinade (about 1/2 cup) for glazing. For a thicker glaze, stir 1/2 teaspoon cornstarch into the reserved marinade and microwave for about 1 minute until slightly thickened. Set aside.
- Prepare the Grill: Scrape your grill and oil it thoroughly (either spray with oil or rub with an oiled paper towel). Preheat the grill to medium-high. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Skewer and Dry the Chicken: Thread the marinated chicken pieces onto the skewers, then pat them dry with paper towels—this is important for browning. Discard any marinade the chicken was sitting in. Spray the chicken lightly with oil to further prevent sticking.
- Grill the Chicken: Grill the skewered chicken, turning occasionally, until golden brown and cooked through, about 9-12 minutes. While grilling, brush the chicken once or twice with the reserved honey lime glaze. The chicken is done when an instant-read thermometer registers 160°F (71°C). Transfer cooked skewers to a plate and let rest, loosely covered, for 5 minutes.
- Serve: Drizzle any remaining glaze over the chicken, or warm it in the microwave and serve on the side. Garnish with chopped cilantro or parsley and extra lime wedges. Serve hot or at room temperature.
Notes
- Wooden skewers must be soaked for at least 30 minutes to avoid burning on the grill.
- If marinating chicken overnight, omit the lime juice and increase zest to prevent the acid from ‘cooking’ the chicken.
- Chicken thighs offer the juiciest results, but boneless chicken breasts or tenders can be used.
- Adjust Sriracha to your preferred spice level. For a milder version, start with less and add more to taste.
- This recipe works great on an outdoor grill, grill pan, or even broiled in the oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe (approx. 8-9 ounces cooked chicken)
- Calories: 340
- Sugar: 17g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 140mg
